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Spicy roasted chickpeas that are a tasty, healthier snack! Check out my foolproof method for the CRISPIEST results!
This year, I'm sharing five easy DIY Christmas Gifts for the 'non crafty'. You don't need any special gifts or talents to nail these recipes! This spicy roasted chickpeas recipe is perfect for that person on your list who 'doesn't like sweets'. <-- who even are you?!
Now I've tried a LOT of roasted chickpea recipes, and they never really got truly crispy (not until I discovered these air fryer roasted chickpeas, that is!). They always ended up chewy still. But after testing multiple methods, I have a new trick that gets the chickpeas crispy every time! My secret is to dry roast them (more on that below).
Not only is this a fun gift to give or delicious party snack, this recipe makes a delicious and healthy everyday snack as well.
Chickpeas (or garbanzo beans) are our favorite legumes! This nutritious food tastes nutty and mild, but it's packed with tons of fiber and the vitamins and minerals you need. It's a great plant-based source of protein, too! It can crisp up, blend smooth, or offer a creamy, chewy texture in soups, wraps, salads, and more.
Reasons you'll love these chickpeas
they are healthy, crunchy, spicy and delicious
they are super easy to prep
they stay crispy!
Spicy Roasted Chickpeas Recipe Ingredients
Chickpeas - You want canned, drained, and rinsed garbanzo beans. If you have dried beans, try this Instant Pot Chickpeas recipe first.
Spray oil - You could also use regular liquid oil, but I find that this gives the best texture as the aerosol spray helps spread the oil evenly. Any neutral oil will work.
Salt, Garlic powder, Onion powder, Paprika, and Cayenne - This is a great all-purpose blend, but you could swap with your favorite mixture if you like.
How to Make Roasted Chickpeas
I have been disappointed with roasted chickpeas in the past, because I could never really get them crispy! They always ended up chewy in the middle, rather than crunchy. After testing and retesting, I've finally found the secret!
My secret? Dry roast them!
Here's my favorite method:
Rinse chickpeas and spread out on a towel to dry.
Spread chickpeas out on a baking sheet.
Roast for 30 minutes, stir them up, then bake for another 5-15. Keep a close eye on them during the last 15 minutes so they don't burn!
Remove from oven, spray lightly with oil, then toss in the spices. Spread back out on the sheet to cool.
Roasted Chickpeas Recipe Variations
Use the air fryer. If you're in a hurry, you can cook a batch of air fryer chickpeas in 20 minutes.
Try different flavors. You could add your preferred flavor just by changing the seasonings! Consider using one of these easy seasoning blends for a no-fuss change. Blends with sugar may need to be watched more carefully than those without due to quicker burning.
Make it cheesy. For more crunch and a salty twist, toss the chickpeas with 2-3 tablespoons of grated parmesan cheese.
Recipe tips
Make sure to use a large, good quality sheet pan to roast evenly (I use these ones!)
They are good at room temperature for a week (probably longer but they never last that long!). Store them uncovered.
Spicy Roasted Chickpeas Recipe FAQs
How do I know when my chickpeas are done?
They will be darkened and crispy to the touch. Have a taste tester, and if it's crispy and crunchy, they are ready!
Can I change the seasoning blend?
Sure! Try one of these 7 spice blends. I would try 2 teaspoons for 15 oz of chickpeas and increase if needed.
Can I reheat them?
Yes, you can enjoy these cold or reheated. For the best crunch, reheat in the air fryer (350 degrees F for 2-3 minutes) or the oven (400 degrees F for 5-10 minutes). Toss or shake a couple times during reheating for the best crunch.
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
I made these using homemade chickpeas. They're really good and are the first recipe for roasted chickpeas I've gotten to work, but they are really dry and tend to choke me if I don't drink something with them. I wonder if adding more oil before or after cooking could help with that.
ransomed says
I made these using homemade chickpeas. They're really good and are the first recipe for roasted chickpeas I've gotten to work, but they are really dry and tend to choke me if I don't drink something with them. I wonder if adding more oil before or after cooking could help with that.
Denise says
Possibly? They are definitely dry crunchy but so are the ones you purchase from the store. More oil may help!